Cowboy Cornbread Casserole
This Cowboy Cornbread Casserole is a thick plant-based meat and beans filling made with pinto beans, layered with shredded cheese, and topped with cornbread.
Servings: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup yellow onion, diced (½ large onion)
- 2 cups orange bell peppers, diced (2 bell peppers)
- ½ medium jalapeño pepper, minced
- 1 tablespoon minced garlic or store-bought garlic paste
- 1 pound Beyond Beef (or Impossible Ground Meat or Seitan)
- 1 tablespoon Taco Seasoning
- 15 ounce can of pinto beans, drained
- 14.5 ounce can of diced tomatoes
- 10 ounce bag of frozen corn
- 2 cups shredded cheddar cheese
- 16 ounce package of Marie Callender's Cornbread Mix (or 2 boxes of Jiffy Vegetarian Cornbread Mix)
- 15 ounce can of creamed corn
- ½ cup sour cream
Instructions
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
- Warm the olive oil in a large deep skillet that is oven-safe. Add the onion, bell peppers, and minced jalapeño pepper. Sauté until softened, about 10 minutes. Add the garlic and cook for another 1-2 minutes. Remove from the skillet and set aside.
- Cook the ground meat substitute. When it's completely cooked through, add the taco seasoning. Stir until aromatic. Add the sautéed veggies back into the skillet.
- Add the drained beans, tomatoes, and corn. Top with the shredded cheddar cheese.
- Stir together the cornbread mix, creamed corn, and sour cream. Do not add water as called for in the package directions. You will have a thick batter.Spoon it on top of the filling and smooth.
- Bake for 35-40 minutes or until the top of the cornbread is browned and firm to the touch.
- Serve immediately.